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users rating4/4

Wow - so good! I doubled the onion (red) and garlic and I replaced the árbol chile powder or cayenne pepper with 1/2 dried chipotle pepper - (chopped very fine) and 1/2 fresh jalapeno pepper (sliced micro thin) making this so flavorful and yummy. The spice level is med to strong so if you'd like to try that with less bite, use half of what i used. I also scooped it up with corn and gluten free "Millet & flax spinach lavash" wedges that i lightly pan browned and softened with coconut oil. Heavenly!

This quickly became a "go to " recipe for anytime. It is easy to make and we always have the ingredients on hand. I bump up the garlic a bit. We make this fairly often. I would definitely recommend this one.

Great recipe. It's easy to make and very tasty. Watch out for the salt though. I didn't notice that the canned beans I purchased had salt in it. As a result, it came out a bit saltier than I wanted but it was still flavorful. I'll make this dish again.

I love this recipe. I have a friend who used to make her family recipe for refried beans all the time and I have never been able to recreate them. I craved them all the time! I was skeptical that these would be good since they are the "quick version," however, they really were tasty. I found that mashing the beans with a fork worked best. We added them to the oven-baked chicken fajitas and they were fantastic.